The Effects of Red-Grape Seed and Pomace-Flour Dietary Supplementation on Broiler Chickens

Manuela Mauro (), Mirella Vazzana, Alessandro Attanzio (), Emiliano Gurrieri, Ignazio Restivo, Rosario Badalamenti, Erika Corazza, Sabrina Sallemi, Simone Russello, Antonio Fabbrizio, Aiti Vizzini, Luisa Tesoriere, Dario D’Emanuele, Claudio Gargano, Giampaolo Badalamenti, Antonino Di Grigoli, Vita Di Stefano, Paola Bellini and Vincenzo Arizza
Additional contact information
Manuela Mauro: Department of Biological, Chemical and Pharmaceutical Sciences and Technologies (STEBICEF), University of Palermo, Via Archirafi, 18, 90123 Palermo, Italy
Mirella Vazzana: Department of Biological, Chemical and Pharmaceutical Sciences and Technologies (STEBICEF), University of Palermo, Via Archirafi, 18, 90123 Palermo, Italy
Alessandro Attanzio: Department of Biological, Chemical and Pharmaceutical Sciences and Technologies (STEBICEF), University of Palermo, Via Archirafi, 18, 90123 Palermo, Italy
Emiliano Gurrieri: Independent Researcher, 97015 Modica, Italy
Ignazio Restivo: Department of Biological, Chemical and Pharmaceutical Sciences and Technologies (STEBICEF), University of Palermo, Via Archirafi, 18, 90123 Palermo, Italy
Rosario Badalamenti: Department of Biological, Chemical and Pharmaceutical Sciences and Technologies (STEBICEF), University of Palermo, Via Archirafi, 18, 90123 Palermo, Italy
Erika Corazza: Department of Biological, Chemical and Pharmaceutical Sciences and Technologies (STEBICEF), University of Palermo, Via Archirafi, 18, 90123 Palermo, Italy
Sabrina Sallemi: Independent Researcher, 97015 Modica, Italy
Simone Russello: Department of Biological, Chemical and Pharmaceutical Sciences and Technologies (STEBICEF), University of Palermo, Via Archirafi, 18, 90123 Palermo, Italy
Antonio Fabbrizio: Faculty of Engineering, eCampus University, Via Isimbardi, 22060 Novedrate, Italy
Aiti Vizzini: Department of Biological, Chemical and Pharmaceutical Sciences and Technologies (STEBICEF), University of Palermo, Via Archirafi, 18, 90123 Palermo, Italy
Luisa Tesoriere: Department of Biological, Chemical and Pharmaceutical Sciences and Technologies (STEBICEF), University of Palermo, Via Archirafi, 18, 90123 Palermo, Italy
Dario D’Emanuele: Department of Biological, Chemical and Pharmaceutical Sciences and Technologies (STEBICEF), University of Palermo, Via Archirafi, 18, 90123 Palermo, Italy
Claudio Gargano: Department of Biological, Chemical and Pharmaceutical Sciences and Technologies (STEBICEF), University of Palermo, Via Archirafi, 18, 90123 Palermo, Italy
Giampaolo Badalamenti: Department of Biological, Chemical and Pharmaceutical Sciences and Technologies (STEBICEF), University of Palermo, Via Archirafi, 18, 90123 Palermo, Italy
Antonino Di Grigoli: Department of Agricultural, Food and Forestry Sciences (SAAF), University of Palermo, Viale of Sciences Ed.4, 90123 Palermo, Italy
Vita Di Stefano: Department of Biological, Chemical and Pharmaceutical Sciences and Technologies (STEBICEF), University of Palermo, Via Archirafi, 18, 90123 Palermo, Italy
Paola Bellini: Experimental Zooprophylactic Institute of Sicily “A. Mirri”, 90129 Palermo, Italy
Vincenzo Arizza: Department of Biological, Chemical and Pharmaceutical Sciences and Technologies (STEBICEF), University of Palermo, Via Archirafi, 18, 90123 Palermo, Italy

Sustainability, 2023, vol. 15, issue 23, 1-15

Abstract: Wine by-products, generated in large quantities and wasted with serious environmental and economic consequences, are an exceptional alternative to conventional and non-sustainable food sources. The aim of the study was to understand if these by-products could be reused in feed for broiler chickens, improving certain blood parameters important in immune responses, by testing different concentrations and administration times. The effects of the grape-seed and pomace flour of red-wine waste were evaluated. Three different diets were tested containing pomace (0%, 3%, and 6%), grape seeds (0%, 3%, and 6%), and a mix of pomace and grape seeds (0 and 3%) for 7, 21, and 42 days. Esterase, alkaline phosphatase, and peroxidase activity, along with glucose, reactive oxygen species, and glutathione levels, were evaluated in blood samples. The results showed significant changes in the parameters analyzed, especially after 21 and 42 days of administration. All diets administered showed significant effects based on exposure time and by-product concentration used. The greatest effects seem to have come from grape-seed flour. All the by-products of wine production analyzed in this study showed important antioxidant activities and can be included in the food context of farm animals in different growth phases at different concentrations.

Keywords: antioxidant; enzyme; feeding; glucose; plasma; wine waste (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2023
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